PEACH CRISP

PEACH CRISP

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 8 servings

Peach skins can be rubbed off by blanching 3 minutes in boiling water and then 3 minutes in ice water.

Filling

4-cups fruit fresh or frozen (Peach skins can be rubbed off by blanching 3 minutes in boiling water and then 3 minutes in ice water.)

1½-tablespoons arrowroot powder

¼-cup agave nectar-optional if the fruit is not sweet enough

Topping

½-cup whole-wheat flour

1½-cups oatmeal

¼-cup canola oil or coconut oil

¼-cup agave nectar

1-teaspoon vanilla

In a glass bowl stir together the fruit, agave, and arrowroot powder.

In the microwave zap the fruit for 3 minutes, stir, and repeat until softer but firm.

Pour into a pie pan.

Whisk together the flour and oatmeal in another bowl.  Stir in the oil until the oats are coated and then stir in the agave and vanilla extract. 

Spread on top of the fruit.

Bake at 350 degrees for 35 minutes or until topping is golden.